A hearty one-dish meal for those wintry evenings. We even have some of those bone chilling days in Orlando, Florida. Wayne and I welcome a bowl of this steamy, delicious soup packed with a variety of vegetables and beans. As an accompaniment, I love Gillian’s French gluten free rolls, toasted and buttered (pictured above).
4 Tablespoons good quality olive oil
1 large onion, chopped
3 large stalks celery, chopped
2 cloves of garlic, minced
3 large carrots, diced
3 cans of beans, your choice, kidney, chick peas, or cannellini
3 cups washed and torn escarole leaves
1 large (28 oz) can whole tomatoes, diced (I love Dei Fratelli brand-close to fresh)
1/2-1 teaspoon dried thyme, to your taste
1/2 cup fresh chopped Italian parsley
1/2 teaspoon Italian seasoning
1-2 precooked chopped Italian sausages
3 quarts chicken broth
salt and pepper to taste
In a large soup pot, saute onion, celery, garlic and carrot together for several minutes, until flavors emerge.
Add beans, broth, and seasonings.
Add torn escarole leaves once soup starts to simmer.
Add sausage and season to taste with salt and pepper.
Bring to boil, then lower heat, and simmer for about 1 hour.
Check your seasoning and adjust.
Serve piping hot in soup bowls and shave some fresh Parmigiana on top.